Flavour, a New Scientific Journal

encourages contributions not only from the academic community but also from the growing number of chefs and other food professionals who are introducing science into their kitchens. . . . often in collaboration with academic research groups.

The first set of articles has an example of a collaboration between chefs and professional scientists — how to get a strong umami flavor from Nordic seaweed. Then you add the flavor to ice cream. Which reminds me of dessert at a friend’s house where he poured expensive balsamic vinegar on vanilla ice cream.

2 Replies to “Flavour, a New Scientific Journal”

Off topic: Seth, in a video of a lecture you gave, you were wearing orange goggles, presumably because it was after sunset. Do you have a source for those goggles?
Seth: I got mine from Amazon. They cost about $7.